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Old 03-09-2008, 09:12 PM   #1
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Was so Hungy for CORN BREAD SO

I tweaked Tater's Cornbread Recipe. I had the bright idea that hominy
could be ground to a paste in the Vita Mix and looked up the carbs,
which were 8 grams per cup. I thought I would give it a go.
Although it isn't yellow, it tastes like corn bread, and it's very moist
and wonderful. I could easily get 16 squares but would rather make
them larger.

Tater's Tweaked Corn Bread
(Dry)
2 1/4 c. almond meal (flour)
1/3 c. CarbQuick
1/4 c. hazelnut flour
1 tsp. baking powder
1 tsp. level baking soda
2 tbs. Splenda or Xylitol

(Wet)
3 oz. cream cheese, softened
3 oz. sour cream
1 stick of salted butter, softened
3 eggs
1/3 c. baby corn pureed
1 c. hominy pureed

Mix the wet until creamy looking, then add all the dry and mix well
but do not beat. Pour batter into a butter Pam sprayed 8"x8"
baking pan. Tater thought a seasoned cast iron skillet would be best.

Bake @ pre-heated 350 oven 45-55 minutes.

This is delicious and the texture and taste IS cornbread.

The additiion of the hominy was 120 calories for 1 c. and 8 grams Carb.
I do not know how many carbs are in this cornbread, so if anyone
wants to run it through their program it would be nice to know the
nutritionals.

I think with some work, we could come up with a tamale dough.
Wouldn't it be fun to have tamales?
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Old 03-09-2008, 09:33 PM   #2
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Wow, Barbo, this sounds great, and it doesn't use a bunch of weird ingredients for the flours, so I AM gonna try it!

If you make a workable masa you will be my hero forever!!

Then you can try some corn tortillas too....
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Old 03-10-2008, 06:17 AM   #3
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Barbo:

Can you tell me more about the hominy you are using? I'm not familiar with hominy at all, but when I look it up online I see hominy with 20 net carbs per cup on average. I'd experiment with some if I knew where to get it lower carb.

Thanks!

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Old 03-10-2008, 06:28 AM   #4
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Wow, Barbo, thanks for the recipe and I'm really wanting those tamales!!!! I miss them, would certainly make them!! You rock!!

What do you think about spreading the dough on parchment, thin, and nuking it, as Sherry did, for corn tortillas?

I know many make enchilladas with flour tortillas, but I'm too old to change my palate, and it tells me CORN tortillas!!
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Old 03-10-2008, 07:30 AM   #5
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the mexican style hominy is much lower in net carbs than the other types of hominy--I think it is only processed with salt and lime so it has 60 calories and 4 net carbs per half cup. I buy Juanita's brand hominy. Every once in awhile I have a half cup with butter as a snack--I do adore it--and I always add mexican hominy to my pork chile verde--it really adds something--

Can't wait to try your recipe Barbo
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Old 03-10-2008, 08:54 AM   #6
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The USDA site says that 1 cup of canned white hominy has 23.5 carbs and 4 grams of fiber. MasterCook says pretty much the same thing. I'd be a little leery of what it says on the can label, especially if it's imported.
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Old 03-10-2008, 09:59 AM   #7
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Quote:
Originally Posted by LindaSue View Post
The USDA site says that 1 cup of canned white hominy has 23.5 carbs and 4 grams of fiber. MasterCook says pretty much the same thing. I'd be a little leery of what it says on the can label, especially if it's imported.
Thanks LindaSue. The stuff is pretty much corn, right? So those higher numbers seem to make more sense. . . .

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Old 03-10-2008, 03:35 PM   #8
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I use only the Mexican brand. It is lower in carb.

Try Juanita's or other Mexican brands. You will find that this hominy is
much dryer, less starchy than American brands. It is mostly white
very firm, only processed in lime water. You can see and feel and taste the difference in this hominy from the American brands. I believe these carb
counts as it did nothing to my blood sugars. I test a couple hours after
eating a new food. I test anyway but especially when it involves cooking
with unknows products.

To make masa dough I believe it will take a little igenuity and some digging
into some authentic Mexican recipes, probably use lard, hopefully that
won't turn anyone off, but it's better than margarine. I know we can use
chicken broth to moisten. I would go get the corn husks and soak them
and probably use pork carnitas and black olives in a sauce for my filling.

Well that's for another day. I love tamales. Right now I'm working on
packing up lemons and oranges by the dozens from our two trees.
We had them both pruned and sprayed and now we need to get them
packed up for our friends and family. Now if any of you get into the
mood to try this before I do I will be a happy camper.

BTW the "corn bread" was moist as it could be this morning. It needs
to be refrigerated, but the smartest thing is to cut it in portions and
wrap and freeze. When you nuke it some of the cream cheese oozed out.
So yummy.
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Old 03-11-2008, 12:53 AM   #9
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NUTRITION Serving Size245 g Calories60 gTotal Fat0.5 gSaturated Fat0 gCholesterol0 mgSodium190 mgTotal Carbohydrates10 gDietary Fiber6 gSugars4 gProtein2 g Vitamin A0%Vitamin C0%Calcium0%Iron4%

Last edited by Nigel; 03-11-2008 at 12:56 AM..
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Old 03-11-2008, 05:23 AM   #10
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Am I wrong, or don't the calories add up correctly? At any rate, if it didn't hurt your blood sugars, you are home free. I know Judy Barnes Baker recommends this hominy in her book.
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Old 03-11-2008, 02:44 PM   #11
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Darn--and here I thought I could finally have cornbread again!
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Old 03-11-2008, 03:15 PM   #12
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Quote:
Originally Posted by Soobee View Post
Am I wrong, or don't the calories add up correctly? At any rate, if it didn't hurt your blood sugars, you are home free. I know Judy Barnes Baker recommends this hominy in her book.
You're right. I get 76.5 calories when I add everything up. The hidden carb calculator says there are 12 carbs instead of 10, but that doesn't account for about 8 more calories. Maybe they just did a lot of rounding up.
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Old 03-11-2008, 04:34 PM   #13
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Juanita's Hominy

I really don't think anyone will have a craving problem with this I just
feel portion control is in order. I just had a small piece, nuked it,
cut it in half and put some cream cheese between the slices. Wow
what a wonderful lunch it made. I ate other things of course like protein
and a diet 7. I'll take my blood sugr at 5 to see how much of a rise
I got out of it. Will report back.

BTW it is 60 calories per one half cup.with 4 g.s carb.
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Old 03-11-2008, 06:00 PM   #14
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I am super excited about this and keeping an eye on this thread!
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Old 03-11-2008, 08:05 PM   #15
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Blood Sugar concerning the "Corn Bread"

No appreciable rise in sugar. I was stoked.
Enchiladas
For supper tonight we had Mama Lupes flour tortillas made with cheese,
olives and green onions and El Pato enchilada sauce. I also had a large
green hearts of romaine salad with a wonderful dressing and Parmesano/Reggiano topping. My blood sugar right after eating this
meal, oh and I had a slice of my LC trifle and my sugars was at 124.
By the time I take it when I am supposed to it will be about 89.
So I am a happy camper having found this board and the wonderful recipes
here and all the encouragement to make up some of my own recipes.

Mama Lupes flour tortillas are by far the best that I have tried and I am
in So. Calif. where we have a huge Mexican population and dozens of
tortilla companies. I like Mama's from Netrition better than Mission which
is made right nearby. They are super, do not fall apart in the sauce,& will
fry up beautifully if you want tacos or fried chips. I enjoy El Pato enchilada
sauce because it tastes very much like home made especially with a bit
of garlic fried in oil and a pkg. of Splenda in the sauce.

El Pato packed by La Flor Del Sur Empacadores
237 North Mission Road, Los Angeles, Ca.90033
Contains:
Tomato Puree, water, chilies, onions, garlic, citric acid,
oregano, salt and spices. NO SUGAR
Salsa Para Enchiladas - Salsa de Chili Colorado, Mild
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Old 03-11-2008, 10:12 PM   #16
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I had noticed the carb count on hominy when I wanted lower carb corn tortillas. I found a recipe online for tortillas made from hominy, so this is cool to know I can use it to make corn bread.

Now, a low carb rice is all we need!

Thanks for this, Barbo!
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Old 03-12-2008, 11:02 PM   #17
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Quote:
Originally Posted by sphinxy View Post
I had noticed the carb count on hominy when I wanted lower carb corn tortillas. I found a recipe online for tortillas made from hominy, so this is cool to know I can use it to make corn bread.

Now, a low carb rice is all we need!

Thanks for this, Barbo!
Do you happen to have the tortilla recipe?
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Old 03-13-2008, 02:31 PM   #18
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I found it here:

Vegetarian Journal May/June 97 Wrap it Up! -- The Vegetarian Resource Group
Quote:
If you have the time, freshly-made tortillas are moister and generally more flavorful than market-bought tortillas. You don't need any special equipment, but you do need time, patience, and if possible, a tortilla coach.

The best tortillas are made of hominy that has been freshly boiled, drained, and then finely ground. These wet-hominy tortillas you make are much closer to the true Central American type than store-bought, which are made with dehydrated hominy. As you are grappling with the fresh dough (it can be sticky), remember that these tortillas will not dry out as quickly as store-bought and will keep very well in the freezer or the refrigerator.

To begin, drain 2 cups of cooked hominy (canned is fine) and grind as finely as possible in a food processor or food mill; add salt if you like, to your taste. Shape hominy dough into 1- or 2-inch diameter balls and cover with wax paper to keep moist while you are working with them (an inverted bowl works, too). Place one ball on a square of plastic wrap and cover with another square of plastic. Press flat with your hand or the bottom of a pan to about 1/2-inch thickness. Peel off the plastic, put onto a hot skillet or grill and cook for two minutes on each side, or until each side is golden. The tortilla will stiffen and become flecked with brown. This will give you about 12 tortillas, which you may then stuff for burritos or refrigerate for later use.
I thought maybe adding some low carb flour replacement or flax meal might stretch the carbs thinner and not lose too much of the corn taste we are looking for.
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Old 03-13-2008, 02:34 PM   #19
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Wow, COOL! Next time I go to Smart & Final I'm gonna pick up a can or two of that hominy - I believe they have the brand that Barbo mentioned - and try cornbread AND corn tortillas. If I can pull off that latter - DH will be totally ecstatic!
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Old 03-13-2008, 03:02 PM   #20
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Wow, I am going to try the tortillas.
Thanks mucho for the recipe.
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Old 03-13-2008, 03:46 PM   #21
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Quote:
Originally Posted by Barbo View Post
Wow, I am going to try the tortillas.
Thanks mucho for the recipe.
Do you have hominy? Huh, do ya??

Well HURRY UP, go make this pllllleeeeeeeze!!!

I wanna know how it turns out!
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Old 03-13-2008, 03:51 PM   #22
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hahahhhaah I am making Stroganoff tonight, nice try though.
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Old 03-14-2008, 05:13 AM   #23
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Barbo and Char, you break me up!

I too love the idea of tortillas. . .but will have to wait for my own experiments. . .so rock on, whoever has the time!

p.s. don't forget the tamales, too!

I want it all. . .I want it all, I want it all. . .and I want it now. . .(music notes)
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Old 03-14-2008, 10:45 AM   #24
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hahahhhaah I am making Stroganoff tonight, nice try though.
grumble grumble grumble

I might just go by Smart & Final after lunch. Hmmmph!
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Old 03-14-2008, 02:41 PM   #25
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No Deal on the Tortillas.

I ground 'em up in the Vita Mix and got it realy creamy,
then into the strainer for hours of draining. Then I did exactly as
the recipe states and they are just mush. Here's the deal, something
is missing. Any way use the hominy for other things. My fiesta bean
hominy stir fry was great and so was the spin on Tater's corn bread.

I will still be wanting to try for the tamale deal. I need to study some
recipes and have time for research and development.
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Old 03-14-2008, 04:02 PM   #26
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Tee hee, looks like we BOTH went for it today - only mine turned out OK in the end - took some tweakage for sure though.

The REAL test will be feeding them to DH for breakfast tomorrow with our machaca. He is a corn tortilla aficionado - so if HE likes 'em - all's right with the low-carb world!

I'm gonna post my 'speriments/pics on another thread. I'll link it back here later!
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Old 03-14-2008, 04:08 PM   #27
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You are definitely gonna have to let us know. I love machaca- would love some with tortillas!
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Old 03-14-2008, 04:32 PM   #28
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Here's the link:

http://www.lowcarbfriends.com/bbs/lo...xperiment.html
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Old 03-14-2008, 07:58 PM   #29
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A few words to add.

I made that cornbread at least 3 days ago and refrigerated the squares.
Well you all know how dry cornbread gets. This is still moist with the
little flecks of cream cheese inside. We nuked it tonight and it didn't even need butter, Miracle! I'm like Paula Deen, everything's better with butter.
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Old 03-14-2008, 07:59 PM   #30
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Now that I have the hominy and the baby corn - that's NEXT on my list!
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